Cronut-like DeuxNut available at H-E-B

This past summer, New Yorkers went crazy for the Cronut, a cross between a fried doughnut and a flaky croissant that was created by chef Dominique Ansel, who trademarked the name. Within weeks, the craze was spreading across the country.

Now San Antonians can get their own version of the croissant-doughnut hybrid called the H-E-B DeuxNut.

Available only on Saturdays and Sundays at some H-E-B’s that have fried doughnuts, the pastry comes in two flavors, apple or Bavarian Cream filled, and sells for $1.68.